Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted...

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Bibliographic Details
Main Authors: Radia Arab, Susana Casal, Teresa Pinho, Rebeca Cruz, Mohamed Lamine Freidja, José Manuel Lorenzo, Christophe Hano, Khodir Madani, Lila Boulekbache-Makhlouf
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Molecules
Subjects:
sesame oil
roasting temperature
composition
oxidative stability
lipid oxidation
meat products
Online Access:https://www.mdpi.com/1420-3049/27/14/4508

Internet

https://www.mdpi.com/1420-3049/27/14/4508

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